Shrimp And Scallop Salad With Ginger Dressing - cooking recipe

Ingredients

1/2 tbsp grated fresh ginger
2 tbsp lemon juice
2 tbsp shaoxing wine (Chinese rice wine)
1 tbsp canola oil
-1 None Shrimp and Scallop Salad
2 tbsp flour, seasoned
8 None scallops
2 1/4 lb raw shrimp, peeled, deveined, tails intact
1 head oak leaf lettuce, leaves torn
1 None carrot, halved lengthwise, sliced
1 None Persian cucumber, quartered lengthwise, sliced

Preparation

To make the ginger dressing, press ginger through a fine-mesh strainer to extract juice. Discard pulp. Whisk in lemon juice, shaoxing wine and oil. Season.
Coat scallops in seasoned flour, shaking off excess. Lightly coat a frying pan with oil and place over high heat. Cook shrimp for 2 mins per side, or until pink. Remove from pan. Sear scallops for 2 mins per side, until golden and opaque. Remove from pan.
Combine lettuce, carrot and cucumber. Top with seafood and drizzle with dressing. Serve.